Breasts of Chicken Alla Francese

Name: Breasts of Chicken Alla Francese
Total time: 15 min
Yield: 4 servings
Cuisine: french
Ingredients: 4 skinless, boneless chicken breast halves, about 1 1/4 pounds total; Salt and freshly ground pepper to taste; 1/4 cup flour for dredging; 1 egg; 2 tablespoons milk or water; 2 tablespoons virgin olive oil; 2 tablespoons butter; Juice of 1 lemon; 8 thin seeded lemon slices; 2 tablespoons finely chopped Italian parsley

By Pierre Franey

Total Time: 15 minutes
Rating: 4(95)
Comments: Read comments

Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings

4skinless, boneless chicken breast halves, about 1¼ pounds total
Salt and freshly ground pepper to taste
¼cup flour for dredging
1egg
2tablespoons milk or water
2tablespoons virgin olive oil
2tablespoons butter
Juice of 1 lemon
8thin seeded lemon slices
2tablespoons finely chopped Italian parsley

Ingredient Substitution Guide

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Preparation

Step 1
Place each chicken breast half between sheets of plastic wrap. Pound the chicken very thin with a flat mallet or meat pounder. Sprinkle with salt and pepper. Dredge on both sides with flour. Shake off excess.
Step 2
Beat egg well. Add milk, salt and pepper to egg. Blend well with a wire whisk. Dip chicken breasts in egg mixture to coat well on both sides. Remove excess egg mixture.
Step 3
Heat oil in a nonstick skillet large enough to hold pieces in one layer. Cook over medium-high heat about 2 minutes on one side or until golden brown. Turn and cook on the other side. Remove chicken to a warm serving plate and add butter and lemon juice to skillet. Cook and blend well very quickly. Pour sauce over chicken breasts. Garnish with lemon slices and sprinkle with parsley.